Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 

Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method

Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.

In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 

Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!

Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Let's take a look at the recipes being shared today with Alphabet "X"
• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s JikoniMushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin Recipe 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Chicken Liver & Gizzard Stir Fry#SundayFunday

Chicken Liver is a healthy nutritious protein that is full of iron, vitamin A and B. Its is also a good source of minerals like manganese, copper and zinc among others. However it is very high in cholesterol which is important to take note off. This is also very good when your blood count is less. Have this and you will not suffer from iron deficiency.

Always use only fresh chicken livers and not frozen. Wash well, remove all stringy fibers attached to liver. Chicken Liver & Gizzards Stir Fry is a delicious serve it as a Side-Dish
Serve warm. Do not reheat. 

Ingredients
200 Grams Fresh Chicken Liver
200 Grams Fresh Chicken Gizzard - cut into pieces
1 Medium Onion - sliced
2 Whole Green chillies - slit
1 Small Capsicum - sliced

1 Small Tomato - de seeded & sliced
4 - 5 Cloves Garlic - minced
½ Teaspoon Sea salt or to taste
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin powder
1¼ Teaspoon Red Chilly powder
A Juice one Lemon
2 Tablespoons Oil
Method

Marinate the chicken liver and gizzard in turmeric, cumin powder and half the quantity of chilly powder with salt to taste for 15 minutes. Cook the gizzards only in a pressure cooker with ¼ cup water for one whistle on high flame, then reduce the flame to medium low and keep it for 15 minutes. Switch off the flame and let the cooker cool.

In a wok or large deep pan heat oil , add the garlic and sauté for a minute then add the sliced onions and green chillies sauté till soft and translucent. Then add the capsicum and tomato sauté for a minute only. Take out half the quantity of onion and capsicum for garnishing. Add the cooked gizzard and remaining red chilly powder sauté for 2 minutes then add the liver and sauté for a minute, cover and cook on medium low flame for  10 minutes only. Add the salt and stir it lightly. Do not overcook or else the liver will turn hard. 

Sprinkle with fresh lemon juice and serve garnished with the reserved onion, tomato and capsicum.  

My Notes 

It is best to cut one piece of liver to see if it is done rather than overcooking the lot. It should be pinkish yet no trace of blood to have cooked properly. The darker the color the hard and drier the liver will be.

Reduce the red chilly powder according to your spice level.

Labels: Keto, Stir Fry, Chicken, Liver, Gizzard, Side Dish, Sunday Funday

• Aloo Methi Bhaji (Fenugreek Microgreens Stir-Fry) from Cook with Renu
• Cashew Chicken from A Day in the Life on the Farm
• Cashew Chicken & Snap Peas from Amy’s Cooking Adventures
• Chicken Liver & Gizzard Stir Fry from Sneha's Recipe
• Chinese Sausage Broccolini Fried Rice from Food Lust People Love
• Ham, Shrimp, and Chinese Sausage Fried Rice from Karen's Kitchen Stories

Homemade Rotisserie Chicken#SundayFunday

Homemade Rotisserie Chicken recipe is so easy to make with simple flavorful seasonings on your grill or in the oven using the rotisserie function.

Your family loves this! Rotisserie chicken is perfect as the main dish with French fries and coleslaw, or with any number of other sides. You can use the leftover to make many different dishes that calls for cooked chicken.

To keep the chicken from drying I place a tray with chicken stock for an hour. After an hour removed this tray then increased the temperature to 200°C, this method will keep the chicken juicy unlike to ready store bought rotisserie chicken chicken which are very often dry.

Ingredients
1½Kgs Whole Chicken With Skin
½ Tablespoon Baking Powder
½ Tablespoon Pink Himalayan Salt
½ Tablespoon Garlic Salt
2 Teaspoons Red Chilly Powder
½ Teaspoon Garam Masala Powder
½ Teaspoon Turmeric Powder
2 Pinches Nutmeg powder
1 Tablespoon Oil
Extra Oil as required for basting the chicken
Method

Wash and pat dry the chicken.

Mix all the ingredients for the rub well.

Apply this well to chicken inside out / in the cavity and keep it in the refrigerator for at least 30 minutes.

Tie the wing's and tie the legs with a thread.

After 30 minutes place this on the rotisserie rod.

Bake it in a preheated oven@180°C for an hour or till the internal temperature reaches 70°C. After every 15minutes baste the chicken with oil using a brush.

After an hour remove the tray of stock and then increase the temperature to 200°C for 20 minutes.

Here is a juicy and succulent Whole Homemade Rotisserie Chicken. Perfectly seasoned and roasted at a low temperature very slowly, it is one of the juiciest, flavor packed chicken.

Allow the chicken to cool for about 15 minutes before carving.
Labels: Rotisserie, Chicken, Homemade, Sunday Funday
See other recipes using Rotisserie Chicken In Sunday Funday

• Amy's Cooking Adventures: 5 Minute Buffalo Chicken Wrap 
• Palatable Pastime: DIY Rotisserie Chicken Seasoning 
• Cook with Renu: Easy Vegan Coleslaw with Beans 
• Sneha's Recipe: Homemade Rotisserie Chicken 
• A Day in the Life on the Farm: Million Dollar Chicken Casserole 

Rice Pizza With Tandoori Chicken#BreadBakers

This is a gluten free quick pan pizza that will get ready in just few minutes. It's an easy dinner or evening snack recipe. To make the rice pizza more delicious, I have used sugar free tomato sauce and homemade mayonnaise mixture here for the topping. If you want, you can use tomato ketchup instead of pizza sauce. I have used leftover rice to make this recipe.

Cup Measure 250 Ml
Ingredients
For The Chicken Marination
1 Tablespoon Thick Yogurt
155 Grams Boneless Chicken - cut into tiny cubes
¼ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
1 Teaspoon Homemade Tandoori Masala
Other Ingredients
½ Tablespoon Oil
¼ Cup Finely Chopped Onions
1 Cup Cooked Rice 

1 Teaspoon Oregano 

½ Teaspoon Red Chilly Flakes
2 Eggs
A Pinch of Salt
1 Tablespoon Butter
1 -2 Tablespoons Sugar Free Pizza Sauce or as required
Mozzarella Cheese - as required
For The  Topping Sauce
1½ Tablespoons Tomato Ketchup
2 Tablespoons Mayonnaise - Homemade 
Method

Pour the milk and lemon juice in a bowl, give it a good mix then add rest of the ingredients along with chicken and marinate it for at least 15 minutes
Heat ½ tablespoon oil in a pan add the onions and sauté till they soften a little add the chicken till fully cooked and the mixture is dry (no moisture). Keep this aside.

In another bowl add the rice, salt, half of the oregano and egg and mix well.
Heat butter in another pan add the rice and egg mixture, spread it evenly to form a pizza. 

Cover and let is cook on low flame till the bottom is golden brown for about 3 minutes. Then flip it with the of a plate,

Spread the pizza sauce then top it with cooked chicken mixture evenly. Top it with mozzarella cheese, cover and cook till the cheese melts.

Sprinkle the remaining oregano, red chilly flakes. 

Remove on to a serving plate.

For The Topping Sauce

Mix both the ingredients well. Drizzle on the pizza and enjoy.
Labels: Pizza, Gluten free, Rice, Chicken, Bread Bakers, Breads

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. 

More Gluten Free Pizzas from The Bread Bakers: 

• Cook with Renu: Gluten Free Millet Pizza
• Food Lust People Love: Parbaked Gluten Free Pizza Crust
• Sneha’s Recipe: Rice Pizza With Tandoori Chicken
• Karen's Kitchen Stories : Spicy Corn Pizza 

Tomato Ketchup Chicken & Rice Platter#SundayFunday

This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
Serves 2
Ingredients 
275 Grams Boneless Chicken - cut into thick strips
1 Cup Basmati Rice - Boiled
3 Baby onions
3 Banana Peppers - chopped
1 Small Capsicum - cut into cubes
1 Teaspoon Cumin powder
1½ Teaspoon Red Chili powder
½ Teaspoon Heaped Sea Salt or to taste
¼ Cup Tomato Ketchup
1 Tablespoon Vinegar
French fries to serve
Boiled Egg to serve
2 Tablespoons Oil
Whole Spices
1 Stick Cinnamon
3 Cloves
5 Black Peppercorns
2 Petals Star Anise
½ Teaspoon Cumin Seeds

Method 

Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well.  Cover and cook for 7 - 8 minutes. Switch off the flame it's ready.  Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg. 

Enjoy a delicious and perfect brunch!! 

Labels: Chicken, Rice, Brunch, Tomato, Ketchup, Sunday Funday

Sunday Funday

Mother’s Day Brunch

Buttermilk-Brined Roast Chicken Crown by Food Lust People Love

Cheesy Chive Popovers by Culinary Cam

Mini Pavlova by Amy’s Cooking Adventures

Moong Dal Chila by Mayuri's Jikoni

Sausage Balls by A Day in the Life on the Farm

Tomato Ketchup Chicken & Rice Platter by Sneha's Recipe

April Fools' Day Chicken Nuggets & French Fries#SundayFunday

When I made these nuggets and gave them to my hubby to enjoy he wouldn't touch them thinking that am really giving him chicken to eat. Then I told him this a April Fools Food Prank he looked at me quite believable wondering whether I am speaking the truth.

After eating one he looked at me stunned, since they looked exactly like Mac chicken nuggets. Do try this prank on your kid's or friends and see their reaction.

Ingredients 
For The Nuggets 
Vanilla Pound Cake - cut into squares 
8 - 10 Biscuits - coarsely powdered 
½ Cup Vanilla Icing - I used ½ Cup Icing Sugar + 1 -2 Teaspoons Milk 
For The French Fries  
Pound Cake Slices  
Crinkle Cutter

Method

Place the biscuits in a zip lock bag and crush them with a meat mallet to get coarse crumbs. Transfer crumbs to a bowl. Keep aside.

Get a store-bought vanilla pound cake or make your own ( I made eggless vanilla pound cake ) and ¼" thick squares or nugget shapes. Reserve some slices for fries later.

Make the icing adding a teaspoon of milk at a time to make a coating consistency icing. Dip the nuggets into vanilla icing evenly until all the cakes slices / nuggets are evenly covered. Place them on a wire rack to remove the excess icing. 

Carefully pick up one nuggets at a time and dredge in the crushed biscuit powder. Return to the wire cooling rack to harden. Serve with jam of your choice. Cut reserved slices with a crinkle cutter to make fries.

April Fool's Day Chicken Nuggets are ready!
Labels: April Fool's Day, Chicken, Nuggets, French Fries, Pound Cake, Icing Sugar, Sunday Funday

• April Fools Calzone Donut by Amy's Cooking Adventures
• April Fools' Day Chicken Nuggets & French Fries by Sneha's Recipe
• Big Ice Cream Taco by Karen's Kitchen Stories
• Grogu's Frog Egg Dessert by Palatable Pastime
• Hot Beef Sundae by A Day in the Life on the Farm
• My Ideal Birthday "Cake" by Food Lust People Love
• Potted Plant Cremeux by Culinary Cam 

Keto Afghani Creamy Chicken Stew#EaTheWorld

This is a delicious creamy chicken stew. So quick and easy to make. Perfect to make for a party.

Ingredients
500 Grams Chicken With Bone In - cut into curry cut pieces
½ Cup Yogurt
¼ Cup Fresh Cream
¾ Teaspoon Chat masala
½ Teaspoon Crushed Black Pepper powder
½ Teaspoon Salt
½ Teaspoon Garam masala
Oil as required
2 Tablespoons Coconut Oil
Grind To A Fine Paste
½ Cup Coriander leaves
15 Mint leaves
6 Whole Cashews
3 Clove Garlic
½" Piece Ginger

Method 

Wash and pat dry the chicken.
Grind all to the given ingredients well together. Add the yogurt and cream and give it a pulse. To this add the chat masala black pepper powder, salt and garam masala. Give this a good mix. Marinate the chicken in this for at least an hour.

Heat oil in frying pan and fry the chicken in batches without add in the marinade till golden. 

In a another pan add little oil from the chicken that was fried and ½ cup water ( I washed the bowl with this water) add the all the marinade bring this to boil stirring once it comes to a boil add in the fried chicken and cook till the chicken it fully done. Serve garnished with coriander leaves.

Enjoy hot with some crusty bread.
Labels: Keto, Chicken, Afghanistan, Eat the World, Main course, Middle Eastern

Join us as we Eat the World!!!

Check out all the wonderful Afghan dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

A Day in the Life on the Farm: Chicken Palau in an Instant Pot 

Culinary Cam: Afghani Dumplings: Aushak and Mantu 

Sneha’s Recipe: Keto Afghani Creamy Chicken Stew 

Amy’s Cooking Adventures: Aush (Afghan Noodle Soup)

Kitchen Frau: Aush (Afghan Bean and Noodle Soup)

Chicken Tempura With Wasabi Dipping Sauce#SundayFunday

This Japanese chicken tempura recipe combines flavorful seasoned chicken with a crispy and fluffy tempura batter and Wasabi Dipping Sauce. It is such a delicious appetizer, you won't believe how easy this recipe is to make. In fact, the entire thing comes together in only 30 minutes!

Ingredients
2 Boneless Chicken Breast - cut into cubes
1 Tablespoon Vinegar
1½ Teaspoons Red Chili Powder
½ Teaspoon Salt
½ Teaspoon Ginger Garlic Paste
Oil as required for deep frying
Ingredients For Batter
½ Cup All Purpose Flour
3 Tablespoons Corn Flour
1 Teaspoon Baking Powder
Salt to taste
2 Tablespoons Oil
2 Egg White Only
Club Soda Or Chilled Water as required
Wasabi Dipping Sauce 
¼ Cup Plain Greek Yogurt
¼ Cup Sour Cream
½ Teaspoon Wasabi
¼ Teaspoon Salt
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire sauce

Method

Wasabi Dipping Sauce

Stir together all ingredients for dipping sauce and refrigerate for at least an hour before serving.

Cut chicken breast in strips.
Marinate chicken with vinegar , chili powder, salt, ginger garlic paste and oil leave it for 15 minutes.
In the meantime heat oil in a deep frying pan.
For The Batter

Mix all the ingredients to prepare the coating consistency batter.

Dip each chicken cube in prepared batter and deep fry on medium high flame till the outer covering is crisp and chicken is cooked. 

Cool & Enjoy with Wasabi Dipping Sauce... yum yum!

Labels: Appetizer, Japanese, Tempura, Chicken, Deep Fried, Sunday Funday, Asian Cuisine, Wasabi, Dipping Sauce

In Sunday Funday we are celebrating National Tempura Day.   

• Baked Tempura Teriyaki Cauliflower by Amy's Cooking Adventures
• Chicken Tempura by Sneha's Recipe
• Tempura Crab Jalapeno Poppers by Palatable Pastime
• Tempura Green Beans by Culinary Cam
• Tempura Onion Rings by Karen's Kitchen Stories
• Walleye Tempura by A Day in the Life on the Farm